Teriyaki Glazed Chicken Kabobs Recipe

Name: Teriyaki Glazed Chicken Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Low Sodium Soy Sauce; 2 Tablespoons Firmly Packed Brown Sugar; 1/2 teaspoons Freshly Grated Ginger; 1/4 teaspoons Black Pepper; 3 Tablespoons Ketchup; 1 clove Fresh Garlic, Chopped; 6 Bamboo Skewers, Soaked In Water For At Least 30 Minutes; 1 pound Boneless Chicken Breast Cut Into 1 Inch Pieces; 1 pound Fresh Pineapple Chunks; 1 Green Bell Pepper, Seeded Cut Into 1 Inch Pieces; 1 Yellow Bell Pepper, Seeded And Cut Into 1 Inch Pieces; 1 Vidialla Onion, Cut Into 1 Inch Pieces

Servings: persons

1/4 cups Low Sodium Soy Sauce
2 Tablespoons Firmly Packed Brown Sugar
1/2 teaspoons Freshly Grated Ginger
1/4 teaspoons Black Pepper
3 Tablespoons Ketchup
1 clove Fresh Garlic, Chopped
6 Bamboo Skewers, Soaked In Water For At Least 30 Minutes
1 pound Boneless Chicken Breast Cut Into 1 Inch Pieces
1 pound Fresh Pineapple Chunks
1 Green Bell Pepper, Seeded Cut Into 1 Inch Pieces
1 Yellow Bell Pepper, Seeded And Cut Into 1 Inch Pieces
1 Vidialla Onion, Cut Into 1 Inch Pieces

1
FOR THE GLAZE: Combine all glaze ingredients in a large resealable plastic food bag.
2
Reserve 2 tablespoons of the marinade and set it aside.
3
Into the remaining glaze that you have in the bag, add chicken pieces.
4
Tightly seal bag.
5
Turn bag several times to coat chicken well.
6
Place in a 13x9-inch pan.
7
Refrigerate, turning occasionally, at least 3 hours.
8
Heat 1 side of a gas grill on medium heat.
9
Remove chicken from marinade with a slotted spoon; discard marinade.
10
FOR THE ASSEMBLY: To assemble kabobs, alternately thread chicken, pineapple, peppers, and onion onto skewers.
11
Place kabobs onto your preheated grill.
12
Grill, turning and brushing occasionally with the reserved marinade, until chicken reaches at least 170 degrees F or until juices run clear when pierced with a fork (15 to 25 minutes).

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Low Sodium Soy Sauce, 2 Tablespoons Firmly Packed Brown Sugar, 1/2 teaspoons Freshly Grated Ginger, 1/4 teaspoons Black Pepper, and more.

Yes, Teriyaki Glazed Chicken Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Glazed Chicken Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions